Mini steamed puddings

Mini versions of an old classic dessert that are perfect for individual serving.

  • 1 hr 40 mins cooking
  • Makes 8 Item
  • Print


Mini steamed puddings
  • 375 gram mixed dried fruit
  • 60 gram butter
  • 1/2 cup firmly packed dark brown sugar
  • 1 x 59g egg, lightly beaten
  • 1/2 cup plain flour
  • 1/2 cup self-raising flour


Mini steamed puddings
  • 1
    Grease 8 x ½-cup capacity pudding moulds, line bases with baking paper.
  • 2
    Stir butter, brown sugar, ½ cup water and the fruit in a small saucepan over heat until butter is melted. Boil uncovered for 5 minutes then transfer mixture to a medium bowl, cool.
  • 3
    Stir in beaten egg and combined sifted flours. Spoon mixture evenly into prepared moulds, and cover each mould with a piece of baking paper, secure with string.
  • 4
    Place moulds into a large baking dish. Pour enough boiling water into baking dish to come half way up the sides of moulds. Cover baking dish with foil and bake in a 180°C preheated oven for 1½ hours.
  • 5
    Carefully remove moulds from baking dish. Remove paper covers then loosen edges and turn out puddings. Drizzle hot puddings with a little brandy or rum, if desired.
  • 6
    Serve with custard, cream or ice-cream.


Puddings can be cooked up to 2 weeks ahead. Wrap, individually, in plastic wrap and keep refrigerated. Reheat in microwave just before serving.

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